Food Blogs Quotes

All worries are less with wine.

Hunger gives flavour to the food.

In your name, the family name is at last because it's the family name that lasts.

Some people when they see cheese, chocolate or cake they don't think of calories.

Some of us can live without a society but not without a family.

From Jess: FANG. I've commented your blog with my questions for THREE YEARS. You answer other people's STUPID questions but not MINE. YOU REALLY ASKED FOR IT, BUDDY. I'm just gonna comment with this until you answer at least one of my questions. DO YOU HAVE A JAMAICAN ACCENT? No, Mon DO YOU MOLT? Gross. WHAT'S YOUR STAR SIGN? Dont know. "Angel what's my star sign?" She says Scorpio. HAVE YOU TOLD JEB I LOVE HIM YET? No. DOES NOT HAVING A POWER MAKE YOU ANGRY? Well, that's not really true... DO YOU KNOW HOW TO DO THE SOULJA BOY? Can you see me doing the Soulja Boy? DOES IGGY KNOW HOW TO DO THE SOULJA BOY? Gazzy does. DO YOU USE HAIR PRODUCTS? No. Again,no. DO YOU USE PRODUCTS ON YOUR FEATHERS? I don't know that they make bird kid feather products yet. WHAT'S YOU FAVORITE MOVIE? There are a bunch WHAT'S YOUR FAVORITE SONG? I don't have favorites. They're too polarizing. WHAT'S YOUR FAVORITE SMELL? Max, when she showers. DO THESE QUESTIONS MAKE YOU ANGRY? Not really. IF I CAME UP TO YOU IN A STREET AND HUGGED YOU, WOULD YOU KILL ME? You might get kicked. But I'm used to people wanting me dead, so. DO YOU SECRETLY WANT TO BE HUGGED? Doesn't everybody? ARE YOU GOING EMO 'CAUSE ANGEL IS STEALING EVERYONE'S POWERS (INCLUDING YOURS)? Not the emo thing again. WHAT'S YOUR FAVORITE FOOD? Anything hot and delicious and brought to me by Iggy. WHAT DID YOU HAVE FOR BREAKFAST THIS MORNING? Three eggs, over easy. Bacon. More Bacon. Toast. DID YOU EVEN HAVE BREAKFAST THIS MORNING? See above. DID YOU DIE INSIDE WHEN MAX CHOSE ARI OVER YOU? Dudes don't die inside. DO YOU LIKE MAX? Duh. DO YOU LIKE ME? I think you're funny. DOES IGGY LIKE ME? Sure DO YOU WRITE DEPRESSING POETRY? No. IS IT ABOUT MAX? Ahh. No. IS IT ABOUT ARI? Why do you assume I write depressing poetry? IS IT ABOUT JEB? Ahh. ARE YOU GOING TO BLOCK THIS COMMENT? Clearly, no. WHAT ARE YOU WEARING? A Dirty Projectors T-shirt. Jeans. DO YOU WEAR BOXERS OR BRIEFS? No freaking comment. DO YOU FIND THIS COMMENT PERSONAL? Could I not find that comment personal? DO YOU WEAR SUNGLASSES? Yes, cheap ones. DO YOU WEAR YOUR SUNGLASSES AT NIGHT? That would make it hard to see. DO YOU SMOKE APPLES, LIKE US? Huh? DO YOU PREFER BLONDES OR BRUNETTES? Whatever. DO YOU LIKE VAMPIRES OR WEREWOLVES? Fanged creatures rock. ARE YOU GAY AND JUST PRETENDING TO BE STRAIGHT BY KISSING LISSA? Uhh... WERE YOU EXPERIMENING WITH YOUR SEXUALITY? Uhh... WOULD YOU TELL US IF YOU WERE GAY? Yes. DO YOU SECRETLY LIKE IT WHEN PEOPLE CALL YOU EMO? No. ARE YOU EMO? Whatever. DO YOU LIKE EGGS? Yes. I had them for breakfast. DO YOU LIKE EATING THINGS? I love eating. I list it as a hobby. DO YOU SECRETLY THINK YOU'RE THE SEXIEST PERSON IN THE WHOLE WORLD? Do you secretly think I'm the sexiest person in the whole world? DO YOU EVER HAVE DIRTY THOUGHTS ABOUT MAX? Eeek! HAS ENGEL EVER READ YOUR MIND WHEN YOU WERE HAVING DIRTY THOUGHT ABOUT MAX AND GONE "OMG" AND YOU WERE LIKE "D:"? hahahahahahahahahahah DO YOU LIKE SPONGEBOB? He's okay, I guess. DO YOU EVER HAVE DIRTY THOUGHT ABOUT SPONGEBOB? Definitely CAN YOU COOK? Iggy cooks. DO YOU LIKE TO COOK? I like to eat. ARE YOU, LIKE, A HOUSEWIFE? How on earth could I be like a housewife? DO YOU SECRETLY HAVE INNER TURMOIL? Isn't it obvious? DO YOU WANT TO BE UNDA DA SEA? I'm unda da stars. DO YOU THINK IT'S NOT TOO LATE, IT'S NEVER TOO LATE? Sure. WHERE DID YOU LEARN TO PLAY POKER? TV. DO YOU HAVE A GOOD POKER FACE? Totally. OF COURSE YOU HAVE A GOOD POKER FACE. DOES IGGY HAVE A GOOD POKER FACE? Yes. CAN HE EVEN PLAY POKER? Iggy beats me sometimes. DO YOU LIKE POKING PEOPLE HARD? Not really. ARE YOU FANGALICIOUS? I could never be as fangalicious as you'd want me to be. Fly on, Fang

Everyone has their different tastes in regards to power, just like everyone has their different tastes for food or sex. My bread and butter is feeling like my mind and my ideas are shaping the world around me, which is of course why I bother writing the blog.

Food shouldn’t be that shade of green, lass.” – Faolán MacIntyre

In united families, they might sleep with half filled stomach but no one sleeps with empty stomach.

Create a link through which you can market your dream products. Create a blog or a website of your own depending on what you want to be recognized for. Share your experiences through these media.

Master online branding. Online branding makes you known for something specific by people who have not even seen you physically, before.

The pleasure of sitting down to a good meal is not limited to just eating what’s set in front of you. It can also be about the sensations or memories associated with it.

You can take the Indian out of the family, but you cannot take the family out of the Indian.

Many people in this room have an Etsy store where they create unique, unreplicable artifacts or useful items to be sold on a small scale, in a common marketplace where their friends meet and barter. I and many of my friends own more than one spinning wheel. We grow our food again. We make pickles and jams on private, individual scales, when many of our mothers forgot those skills if they ever knew them. We come to conventions, we create small communities of support and distributed skills--when one of us needs help, our village steps in. It’s only that our village is no longer physical, but connected by DSL instead of roads. But look at how we organize our tribes--bloggers preside over large estates, kings and queens whose spouses’ virtues are oft-lauded but whose faces are rarely seen. They have moderators to protect them, to be their knights, a nobility of active commenters and big name fans, a peasantry of regular readers, and vandals starting the occasional flame war just to watch the fields burn. Other villages are more commune-like, sharing out resources on forums or aggregate sites, providing wise women to be consulted, rabbis or priests to explain the world, makers and smiths to fashion magical objects. Groups of performers, acrobats and actors and singers of songs are traveling the roads once more, entertaining for a brief evening in a living room or a wheatfield, known by word of mouth and secret signal. Separate from official government, we create our own hierarchies, laws, and mores, as well as our own folklore and secret history. Even my own guilt about having failed as an academic is quite the crisis of filial piety--you see, my mother is a professor. I have not carried on the family trade. We dwell within a system so large and widespread, so disorganized and unconcerned for anyone but its most privileged and luxurious members, that our powerlessness, when we can summon up the courage to actually face it, is staggering. So we do not face it. We tell ourselves we are Achilles when we have much more in common with the cathedral-worker, laboring anonymously so that the next generation can see some incremental progress. We lack, of course, a Great Work to point to and say: my grandmother made that window; I worked upon the door. Though, I would submit that perhaps the Internet, as an object, as an aggregate entity, is the cathedral we build word by word and image by image, window by window and portal by portal, to stand taller for our children, if only by a little, than it does for us. For most of us are Lancelots, not Galahads. We may see the Grail of a good Classical life, but never touch it. That is for our sons, or their daughters, or further off. And if our villages are online, the real world becomes that dark wood on the edge of civilization, a place of danger and experience, of magic and blood, a place to make one’s name or find death by bear. And here, there be monsters.

not every breakfast needs to be something worthy of posting to a food blog. Sometimes food is simply fuel, something we eat to live. But with TV ads and billboards and in-store displays saying otherwise—in colorful and provocative ways—that can be a hard case to make.

Embrace the social media and utilize it wisely to promote your brand. When you optimize the social media, you may go offline, but your brand will never go off-track.

shrimp and green peppers are shriveling in my refrigerator

A longing for the pleasures of the table reflects a concern for balance and harmony and an integration of the physical and spiritual nature of our existence

I tell Esther she should ease up on lard. There's no need to mix lard in with Scottie's rice, chicken, and beans. I tell her she hasn't read the blogs. I've read the blogs. I know what Scottie should eat.

Culinary historians looking back at the first decades of the twenty-first century will be blessed with vast quantities of material to study, thanks to blogs and social media, but all that material will still reflect only the lives of a certain swathe of active and self-promoting food lovers.

and yet there was cement in her soul. It had been there for a while, an early morning disease of fatigue, a bleakness and borderlessness. It brought with it amorphous longings, shapeless desires, brief imaginary glints of other lives she could be living, that over the months melded into a piercing homesickness. She scoured Nigerian websites, Nigerian pro files on Facebook, Nigerian blogs, and each click brought yet another story of a young person who had recently moved back home, clothed in American or British degrees, to start an investment company, a music production business, a fashion label, a magazine, a fast-food franchise She looked at photographs of these men and women and felt the dull ache of loss, as though they had prised open her hand and taken some thing of hers. They were living her life.

The name of my blog was already Life from Scratch, and the food became a natural extension. It turned out that writing about food was the perfect jumping board to discussing the rest of my life too. If nothing interesting was happening, I could talk about how I learned to roast potatoes (the trick: put the cubed potatoes in a bag; splash in the olive oil, salt, rosemary, and garlic powder; and then shake to coat each potato evenly.)

There is a certain pride in work and in your body throbbing beyond any boundaries you imagined you could endure. You identify with those who come home with pieces of pork fat wedged into their boots, with gashes on their arms and legs from their tools and machines, and with black grime etched into the folds of their dark skin. Too often this country has turned its back on the working class and the working poor, not to mention the undocumented workers who harvest the food for American tables and build our houses.

I love analogies! Let’s have one. Imagine that you dearly love, absolutely crave, a particular kind of food. There are some places in town that do this particular cuisine just amazingly. Lots of people who are into this kind of food hold these restaurants in high regard. But let’s say, at every single one of these places, every now and then throughout the meal, at random moments, the waiter comes over and punches any women at the table right in the face. And people of color and/or LGBT folks as well! Now, most of the white straight cis guys who eat there, they have no problem–after all, the waiter isn’t punching them in the face, and the non-white, non-cis, non-straight, non-guys who love this cuisine keep coming back so it can’t be that bad, can it? Hell, half the time the white straight cis guys don’t even see it, because it’s always been like that and it just seems like part of the dining experience. Granted, some white straight cis guys have noticed and will talk about how they don’t like it and they wish it would stop. Every now and then, you go through a meal without the waiter punching you in the face–they just give you a small slap, or come over and sort of make a feint and then tell you they could have messed you up bad. Which, you know, that’s better, right? Kind of? Now. Somebody gets the idea to open a restaurant where everything is exactly as delicious as the other places–but the waiters won’t punch you in the face. Not even once, not even a little bit. Women and POC and LGBT and various combinations thereof flock to this place, and praise it to the skies. And then some white, straight, cis dude–one of the ones who’s on record as publicly disapproving of punching diners in the face, who has expressed the wish that it would stop (maybe even been very indignant on this topic in a blog post or two) says, “Sure, but it’s not anything really important or significant. It’s getting all blown out of proportion. The food is exactly the same! In fact, some of it is awfully retro. You’re just all relieved cause you’re not getting punched in the face, but it’s not really a significant development in this city’s culinary scene. Why couldn’t they have actually advanced the state of food preparation? Huh? Now that would have been worth getting excited about.” Think about that. Seriously, think. Let me tell you, being able to enjoy my delicious supper without being punched in the face is a pretty serious advancement. And only the folks who don’t get routinely assaulted when they try to eat could think otherwise.

Regina Schrambling is both hero and villain. My favorite villain, actually. The former New York Times and LA Times food writer and blogger is easily the Angriest Person Writing About Food. Her weekly blog entries at gastropoda.com are a deeply felt, episodic unburdening, a venting of all her bitterness, rage, contempt, and disappointment with a world that never seems to live up to her expectations. She hates nearly everything—and everybody—and when she doesn’t, she hates herself for allowing such a thing to happen. She never lets an old injury, a long-ago slight, go. She proofreads her former employer, the New York Times, with an eye for detail—every typo, any evidence of further diminution of quality—and when she can latch on to something (as, let’s face it, she always can), she unleashes a withering torrent of ridicule and contempt. She hates Alice Waters. She hates George Bush. (She’ll still be writing about him with the same blind rage long after he’s dead of old age.) She hates Ruth Reichl, Mario Batali, Frank Bruni, Mark Bittman … me. She hates the whole rotten, corrupt, self-interested sea in which she must swim: a daily ordeal, which, at the same time, she feels compelled to chronicle. She hates hypocrisy, silliness, mendacity. She is immaculate in the consistency and regularity of her loathing.

The concept of product/ market fit originates in Marc Andreessen’s seminal blog post “The Only Thing That Matters.” In his essay, Andreessen argues that the most important factor in successful start-ups is the combination of market and product. His definition couldn’t be simpler: “Product/ market fit means being in a good market with a product that can satisfy that market.” Without product/ market fit, it’s impossible to grow a start-up into a successful business. As Andreessen notes, You see a surprising number of really well-run start-ups that have all aspects of operations completely buttoned down, HR policies in place, great sales model, thoroughly thought-through marketing plan, great interview processes, outstanding catered food, 30" monitors for all the programmers, top tier VCs on the board—heading straight off a cliff due to not ever finding product/ market fit. Unfortunately, it’s far easier to define product/ market fit than it is to establish it! When you start a new company, the key product/ market fit question you need to answer is whether you have discovered a nonobvious market opportunity where you have a unique advantage or approach, and one that competing players won’t see until you’ve had a chance to build a healthy lead. It’s usually difficult to find such an opportunity in a “hot” space; if an opportunity is obvious to everyone, the chance that you’ll be the one who succeeds is exceedingly low. Most nonobvious opportunities arise from a change in the market that the incumbents aren’t willing or able to adapt to.

Michelle Phan grew up in California with her Vietnamese parents. The classic American immigrant story of the impoverished but hardworking parents who toil to create a better life for the next generation was marred, in Phan’s case, by her father’s gambling addiction. The Phan clan moved from city to city, state to state, downsizing and recapitalizing and dodging creditors and downsizing some more. Eventually, Phan found herself sleeping on a hard floor, age 16, living with her mother, who earned rent money as a nail salon worker and bought groceries with food stamps. Throughout primary and secondary school, Phan escaped from her problems through art. She loved to watch PBS, where painter Bob Ross calmly drew happy little trees. “He made everything so positive,” Phan recalls. “If you wanted to learn how to paint, and you wanted to also calm down and have a therapeutic session at home, you watched Bob Ross.” She started drawing and painting herself, often using the notes pages in the back of the telephone book as her canvas. And, imitating Ross, she started making tutorials for her friends and posting them on her blog. Drawing, making Halloween costumes, applying cosmetics—the topic didn’t matter. For three years, she blogged her problems away, fancying herself an amateur teacher of her peers and gaining a modest teenage following. This and odd jobs were her life, until a kind uncle gave her mother a few thousand dollars to buy furniture, which was used instead to send Phan to Ringling College of Art and Design. Prepared to study hard and survive on a shoestring, Phan, on her first day at Ringling, encountered a street team which was handing out free MacBook laptops, complete with front-facing webcams, from an anonymous donor. Phan later told me, with moist eyes, “If I had not gotten that laptop, I wouldn’t be here today.

She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the island recipe for Indian Pudding that afternoon. Both spices were produced from a tropical evergreen that, Cecily's miracles notwithstanding, did not grow on Quinnipeague, but since Indian pudding was a prized dessert here, Nicole refused to leave it out. Typically, Quinnie Indian Pudding called for cider molasses made from island apples. The recipe she had been given listed bottled molasses, which she supposed made sense, given its wider availability, though the taste wasn't quite the same. She made a mental note to ask Bev Simone about her supply of the real stuff.

Another fantastic snack (can you tell I love snacking?) is roasted chickpeas. Google it. My favorite, not surprisingly, is the buffalo ranch flavor (from the Kid Tested Firefighter Approved blog40), using a silicone baking mat.

novelty. I’m definitely in the familiarity camp. I love to reread my favorite books and to watch movies over and over. I eat the same foods, more or less, every day. I like returning to places I’ve visited before. Other people thrive on doing new things. For familiarity lovers, a habit becomes easier as it becomes familiar. When I felt intimidated by the library when I started law school, I made myself walk through it a few times each day until I felt comfortable enough to work there. When I started blogging, my unfamiliarity with the mechanics of posting made me dread it. But I forced myself to post every day so that the foreign became familiar, and the difficult became automatic. Novelty lovers may embrace habits more readily when they seem less … habit-like. A guy told me, “I feel stale when I go to work every day and see the same faces all the time, so once a week I work in a different satellite office, to shake thing up.” In

Never have I seen so many young, privileged, people trying so hard to be happy. There are countless articles written about it, blogs named for it, workshops attending to it. Who ever said we’re supposed to be happy all the time, anyway? We’re not. And the pressure to do so might be what’s making us unhappy to begin with. It’s OK if you’re not completely content with your life twenty-four hours a day. Can you imagine what a boring person you’d be if you were? Going through shit storms, feeling uninspired, hating the way you look and having guilt over not accomplishing enough are just some of the things that make you interesting, relatable and human. Not to mention, if you’re reading this, then you have internet access and if you have internet access, it stands to reason that you have a computer, which makes me think you probably have a place to live, with electricity and plenty of food to eat and clean clothes to wear, which are all things that an enormous amount of people living on the planet today do not have. This is not to say that people shouldn’t strive to better their positions in life, however it seems like so many of us are no longer content with a regular amount of happy, yet dead-set on being maniacally jubilant, all of the time.

Make a list of your food-centric passions, as well as the types of posts — reviews, top-ten lists, and interviews are

You can’t justify your existence by what you do. You can’t justify it through a promotion, a huge bonus, or the ability to feed your family all organic food. You can’t justify your existence through your holiday cards or your well-attended speech. You can’t justify it through your huge Twitter following or your mommy blog. These attempts to attain some measure of success are vanity, according to Ecclesiastes. What we long for is perfection—in our works and in who we are. This is only possible through Jesus—Jesus lived the perfect life we can’t, paid the penalty for our sins that we can’t, and rose from the dead so that one day we will rise if we trust Him for the gift of eternal life. What needs to be done has already been done! Until then, we invest. We invest what we’ve received so that we multiply His gifts for His glory.

Missoulian.

Readers of my blog know that the next time you lick vanilla ice cream from a cone, there’s a chance you’ll be swirling secretions from a beaver’s anal glands around in your mouth. This one rates really high on my upchuck meter. Called castoreum, this secretion is used as a “natural flavor” not only in vanilla ice cream but also in strawberry oatmeal and raspberry-flavored products.

When I was a kid…We believed it was butter, and we drank whole milk. Now, coffee, cheese, flour, oil, sugar, salt, beer, and ice cream are bad for us, and we should eat foods that are improved, no-fat, lo-cal, lite, organic, unsaturated, decaffeinated, artificial, or taste awful, and contain enough dyes and preservatives to look appetizing and last a long time in their pretty packaging that is 43% of their retail cost figuring in advertising.

Jason, I listen to your music,” I said a moment later, biting my lip. “A lot. I love it. Your last album got me through a really rough time in my life.” He wiped at his eyes, still recovering. “And I’ve eaten the food from your blog. I’m probably a bigger fan of yours than you are of mine.” “I doubt that. And at least I told you about my blog.” “Well, you had to or I’d have never let you on my zombie apocalypse survival team.” I scoffed.

Ask them for the Wi-Fi password. - Ask what their favorite food is on the menu. -          Make a comment about something they’re working on (perhaps it’s similar to something you do), like, “Hey, I couldn’t help noticing you’re working on a blog post too.” -          Make a comment about a perceived similarity between the two of you (maybe you both speak Spanish, ordered something similar, have similar style, etc.). Coworking Spaces Coworking spaces are designed to be social. They’re a great place to meet people working

It’s worth taking a second to think about what it really means to be a tribe. In Permission Marketing, years ago, I wrote about how marketers must earn the right to deliver anticipated, personal, and relevant messages to people who want to get them. And that’s still correct, as far as it goes. But tribes go much further. That’s because in addition to the messages that go from the marketer or the leader to the tribe, there are the messages that go sideways, from member to member, and back to the leader as well. The Grateful Dead understood this. They created concerts to allow people not just to hear their music, but to hear it together. That’s where the tribe part comes in. I just heard about Jack, an “occasional restaurant” run by Danielle Sucher and Dave Turner in Brooklyn. They open the restaurant only about twenty times a year, on Saturday nights. By appointment. Go online and you can see the menu in advance. Then, you book and pay if you want to go. Instead of seeking diners for their dishes, Danielle and Dave get to create dishes for their diners. Instead of serving anonymous patrons, they throw a party. Danielle is the food columnist for the popular Gothamist Web site, and she and Dave run the food blog Habeas Brûlée. That means they already interact with the tribe. It

Halfway through the day, Megan started dicking around on the internet. She made her browser window as small as she could, paused for a second, and then looked up “Carrie Wilkins.” She found Carrie’s website, and on it, this bio: Hi, my name’s Carrie. I’m 26. I make things. I paint and I write, but mostly I design. I like to make things beautiful, or creative. I make my own food and I’m trying to grow my own beets. A lot of people around me seem unhappy and I don’t understand why. I freelance because I know I’d go insane if I couldn’t make my own schedule—I believe variety is the zest of life. I know I want a dog someday soon, and sometimes I make lunch at 3 a.m. I believe in the power of collaboration, and I’d love to work with you! What a total asshole. What does she have, some kind of a pact with Satan? The picture next to Carrie’s bio had some kind of heavy filter on it that made it look vintage, and she had a friendly but aloof look on her face. She was flanked on both sides by plants and was wearing an oxford shirt with fancy shorts and had a cool necklace. It was an outfit, for sure, like all of Carrie’s clothes were outfits, which Megan always thought of as outdated or something only children did. The website linked to a blog, which was mostly photos of Carrie doing different things. It didn’t take too long to find the picture of her with the llama with a caption about how she and her boss got it from a homeless guy. And then just products. Pictures and pictures of products, and then little captions about how the products inspired her. Motherfucker, thought Megan. She doesn’t get it at all. It was like looking at an ad for deodorant or laundry soap that made you feel smelly and like you’d been doing something wrong that the person in the ad had already figured out, but since it was an ad, there was no real way to smell the person and judge for yourself whether or not the person stank, and that was what she hated, hated, hated most of all. I make things, gee-wow. You think you’re an artist? Do you really thing this blog is a representation of art, that great universalizer? That great transmigrator? This isolating schlock that makes me feel like I have to buy into you and your formula for happiness? Work as a freelance designer, grow beets, travel, have lots of people who like you, and above all have funsies! “Everything okay?” asked Jillian. “Yeah, what?” “Breathing kind of heavy over there, just making sure you were okay and everything.” “Oh, uh-huh, I’m fine,” said Megan. “It’s not . . . something I’m doing, is it?” “What? No. No, I’m fine,” said Megan. How could someone not understand that other people could be unhappy? What kind of callous, horrible bullshit was that to say to a bunch of twenty-yearolds, particularly, when this was the time in life when things were even more acutely painful than they were in high school, that nightmare fuck, because now there were actual stakes and everyone was coming to grips with the fact that they’re going to die and that life might be empty and unrewarding. Why even bring it up? Why even make it part of your mini-bio?

While life can be a continual struggle, it is possible to live a healthy and happy life. At Holistic Health Talks you can learn how to maintain a balanced lifestyle with healthy food choices, exercise habits, self care activities, and wellness practices. Take the first step now by visiting our blog for more information on how you can improve your mental and physical well-being. Start your journey towards holistic wellness today!

cashpoint.

Everything You Need to Do Freelancing One must possess some basic skills to do freelancing work. For example, a good computer, internet, and browsing should be well understood. Freelancing work is mostly hired by foreign buyers. In that case, you must have English speaking skills, know how to write good English while chatting, and keep practicing speaking English regularly. How to Get Work at Freelancing? Freelancing means being contracted to other people or companies and working as a contract. To do this, you need to have some special creativity in freelancing, which you can sell to clients as a service. How You Can Get Work: First, you need to select a freelancing platform from which you want to work. Decide in which category you want to make your career. Then open an account there, add your portfolio, and post it through a blog. Then start promoting your freelancing skills and talent. You can also get work by promoting your skills on Linkedin, Pinterest, and Twitter. Search for jobs based on your skills on various job forums (Upwork, Fiverr) and others. By doing these above tasks, you will get a job according to your needs, InshaAllah. Some Principles to Be a Good Freelancer: Time-sharing: You can create a timetable for when you will do a task. For example – You can keep morning time for various practices, afternoon time for study or other research, and night time for work. It will reduce the pressure on you. Eat meals on time: Never have irregular meals, if you do you will get sick very soon. And if you get sick, you can't work. As a result, you will suffer both physically and financially. So eat food on time. And remember, "Food first then Work". Don't Embrace Loneliness: People who are freelancing have to be alone most of the time. As a result, they cannot give time to everyone and become lonely. But you should never make this mistake. You will find time for yourself outside of your work to spend time gossiping with family or friends. How to Increase Your Workload: Increase work efficiency, and present the nature of work attractively and accurately. Quality of work will help you get additional work. Keeping the client happy at work is paramount. If you want, you can provide a little more service than the client asked to do without any charge. And can request you to give a 5-star rating. Clients may be happy with you for additional services and offer more work. Never overprice your work or service unless you are a popular freelancer in the marketplace. Please visit Our Website (Bhairab IT Zone) to Read more Articles related to Freelancing and Outsourcing. Thank You.

You might get people who come to snack on it, but they’re not going to be high-quality visitors — because you’re not providing them with high-quality content. Just like with a healthy diet, your blog can’t survive on junk food alone. If, on the other hand, you consistently provide thoughtful, useful, meaty content aimed directly at your prospects, you might see slower growth, but the growth you do see will be more targeted and more valuable to you in the long run.

Sell your art, crafts, or any handcrafted item on etsy.com Develop a travel concierge service to help people when they miss their flights Offer online tutoring services in your field of expertise Host a networking event (charge a low ticket price and get sponsors to provide food) Create and sell a visitors’ guide to your town or city, or build a web resource for tourists, supported by advertisers Create an online (or offline) course in some quirky subject you happen to know a lot about Publish a blog with a new lesson on a specific topic every day Start a podcast and sell sponsorship Visit yard sales or thrift shops and buy items to resell Offer a simple freelance service—anything from fact-checking to tech support or something else entirely Become a home, office, or life organizer Manage P.R. or social media accounts for small businesses Buy and sell used textbooks to college students Sell your musings on business, art, or culture as a freelance writer Start a membership website, where people pay a monthly or annual fee to access useful information about a specific topic Write and publish a book (if I can do it, you can too!)

Amazing Info About The Gerenuk Listed below are some gerenuk facts that'll make for an intriguing read. Gerenuks Fact #1: They've got very long necks and lower limbs to help them endure. There are many gerenuk diversifications that help these kinds of creatures exist adequately in their natural habitat. One of these diversifications is a lengthy, skinny neck and throat. These necks are handy for helping the gerenuk grasp into the trees it enjoys to consume. They also help the animal search quickly so it can pay attention to possible predators that could be sporting it. The gerenuk also has very long, skinny legs and feet that function in the same manner as its neck and throat in relation to looking for foods and nutrients. These legs and feet also aid the creature sprint and bound as it attempts to escape from predators that could be going after it. Gerenuks Fact #2: They can get up on their own rear limbs to get to nutrition that’s a lot higher in trees. The long limbs of the gerenuk have one other purpose, too: enabling the creature to stand up on them to grasp nourishment high in trees. There are tons of animals that eat the same kinds of nutrition as the gerenuk, and it may be hard for these creatures to find something to eat, particularly for the duration of dry times. Nonetheless, whenever they can fully stand up on their back legs to forage, they have better chance at finding tree branches that haven’t been eaten from yet. These animals often stand on their hip and legs and lengthen their necks way out to grasp plant life to consume. Gerenuks Fact #3: Gerenuks often frequent forest areas with plenty of plants and can also frequent scrublands and deserts. The gerenuk environment is shrinking as it loses area to mankind. Even so, the gerenuk still has some space where it likes to dwell and roam. The common gerenuk biome consists of scrublands and deserts with a bit of vegetation, along with anywhere that there is low, thick plant life. The gerenuk likes to hide itself among this sort of plant life and also looks for its favourite Acacia plants among the plant life here. This creature will not tolerate to live in wide open locations, simply because it may not be able to hide properly from possible predators. In addition it likes to stay away from very heavily wooded areas. Find out much more about the incredible Gerenuk at our blog: GERENUK.INFO

Personal development • Fitness • Food • Budgeting or personal finance • Fashion/Beauty • Lifestyle – Home decor – Organization – Travel – Outdoor/Survival

Personal development • Fitness • Food • Budgeting or Personal finance • Fashion/Beauty • Lifestyle o Home decor o Organization o Travel o Outdoor/Survival Why do you blog or do business in any one of these niches?

Examples X things the experts don't tell you about ________ E.g. 12 things the experts don't tell you about blogging / 6 things the experts don't tell you about organic food

BROWN RICE TORTILLAS Phase 2 Elimination This is one of the most popular recipes from our blog, NourishingMeals.com. Use these tortillas to make Black Bean, Yam, and Avocado Tacos (here) or Pomegranate Chicken Tacos (here). You can also serve them alongside your favorite soup or stew for dipping. They are soft and pliable when warm, but straight out of the fridge, like most gluten-free tortillas, they will crack. All you need to do to make them pliable again is to place one on a wire rack over a pot of simmering water and steam for 30 seconds on each side. I use an 8-inch cast-iron tortilla press to get them super thin, and then cook them in a cast-iron pan. 1¼ cups brown rice flour or sprouted brown rice flour ¾ cup arrowroot powder or tapioca flour ½ teaspoon sea salt 1 cup boiling water virgin coconut oil for cooking In a small mixing bowl, whisk together the brown rice flour, arrowroot, and salt. Add the boiling water and quickly mix with a fork. Knead the dough a few times to form a ball. It should have the texture of Play-Doh. If it is too wet and sticky, add more flour. If it is too dry, add a little more boiling water. Heat a 10-inch cast-iron skillet over medium heat. Divide the dough into six to eight equal-size balls. Place a piece of parchment paper on the bottom of a tortilla press, then place one of the balls in the center and cover with a second sheet of parchment. Press to form a thin, round tortilla. Add about 1 teaspoon coconut oil to the hot skillet. Gently remove the parchment paper and place the tortilla in the hot skillet. Cook for 2 minutes on each side. Repeat with the remaining dough, adding more coconut oil to the skillet each time. Place the cooked tortillas on a plate with another plate flipped over on top of it to keep them warm and soft. Let them sit for about 20 minutes inside the plates; this way, they will be nice and pliable for serving. Yield: 6 to 8 tortillas